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Slow Butt....

Put a 6.5lb butt on at 7:15 this am. So it's been going for almost 8 hrs. Having supper in three hours. Been cooking between 240-250 at grate. It's been a slow climb all the way.....

Will it hurt to up temp to speed along process? If not what temp and should a wrap in foil...?

XL Egg Owner Since Dec 2013 - Louisiana

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Comments

  • Mattman3969Mattman3969 Posts: 4,735
    What is the IT now? You can bump to 350 and not hurt a thing.

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    Large BGE. Small BGE Henderson, Ky.
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  • corey24corey24 Posts: 317
    156

    XL Egg Owner Since Dec 2013 - Louisiana

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  • corey24corey24 Posts: 317
    Also do these need to rest much after pulling?

    XL Egg Owner Since Dec 2013 - Louisiana

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  • six_eggsix_egg Posts: 605
    I turbo cook all my butts. I cook them at 350 grill until int of 160. Then I double wrap HD foil until 200 or 205. I take them off. Wrap in a towel for about 1 hour in a cooler. I can do 10LB butt in 6 or 7 hours.

    XLBGE, LBGE 

    Texarkana, TX

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  • Mattman3969Mattman3969 Posts: 4,735
    With those time constraints I would prolly wrap in a couple layers of HDAF and bump temp to 350. It's gonna be close I think.

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    Large BGE. Small BGE Henderson, Ky.
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  • corey24corey24 Posts: 317
    But since I didn't turbo it's fine to just crank temp up a bit now unfoiled, it's not that dark color wise

    XL Egg Owner Since Dec 2013 - Louisiana

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  • Mattman3969Mattman3969 Posts: 4,735
    edited February 2014
    Yes. It won't hurt a thing. It will make the bark a little crunchy but for me that's a good thing

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    Large BGE. Small BGE Henderson, Ky.
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  • corey24corey24 Posts: 317
    Thanks mattman, how much time needed for rest?

    XL Egg Owner Since Dec 2013 - Louisiana

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  • Mattman3969Mattman3969 Posts: 4,735
    I have pulled within 15 mins of coming off the egg. I will pull as soon as I can handle the meat. I don't think butt needs much of a rest.

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    Large BGE. Small BGE Henderson, Ky.
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  • jaydub58jaydub58 Posts: 1,623
    As @Mattman says, it isn'i necessary to rest a butt.
    John in the Willamette Valley of Oregon
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  • corey24corey24 Posts: 317
    This butt seems to have an extra large bone compared to others I have cooked think that could attribute to long cook time

    XL Egg Owner Since Dec 2013 - Louisiana

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  • Mattman3969Mattman3969 Posts: 4,735
    @corey24 - how did it turn out??

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    Large BGE. Small BGE Henderson, Ky.
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  • henapplehenapple Posts: 14,430
    ?
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • corey24corey24 Posts: 317

    Sorry guys, Turned out great.  I will definitely go the Turbo Method next time.  It was really really good....The John Henry Pecan Rub was fantastic.

    XL Egg Owner Since Dec 2013 - Louisiana

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  • tarheelmatttarheelmatt Posts: 3,593
    Been doing turbo for all my butts lately and they have turned out great.  I go from 325°-350°. 

    What I did Sunday was I cooked turbo for most of the way then at around IT 180° I ramped down to about 275° to really go slower as the connective tissue breaks down at that point on. 

    Then FTC for about 4 hours.  Was amazing. 
    Thanks,

    Matthew
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  • corey24corey24 Posts: 317

    tarheelmatt, are those temps you use grate or dome temps?


    Go Heels!

    XL Egg Owner Since Dec 2013 - Louisiana

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  • tarheelmatttarheelmatt Posts: 3,593
    @corey24 - Those are at grate temps per my Maverick 733. 
    Thanks,

    Matthew
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    "Be kind; as everyone you meet is fighting a battle you know nothing about"
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    Thomasville, NC - Large BGE - Medium BGE - Plate Setter - Maverick ET-733 - BBQ Guru Party-Q (new design ) Pizza Stone - BGE V-Rack - Weed Torch (to light egg) - Grid Extender - Bayou Classic 14" CI griddle
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    My Photography Site
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